**Crispy on the edges and soft in the middle, Korean Kimchi Jeon (Kimchi Pancake) is a beloved Korean savory pancake made with kimchi, flour, and eggs. It's a delightful combination of flavors and textures, with a spicy kick from the kimchi and a satisfying chewiness from the batter. This versatile dish can be enjoyed as an appetizer, main course, or side dish, and it pairs perfectly with a dipping sauce like soy sauce or gochujang (Korean chili paste).**
**In this comprehensive guide, we'll introduce you to three variations of this classic Korean dish: the Basic Kimchi Jeon, the Seafood Kimchi Jeon, and the Kimchi Jeon with Glass Noodles. Each recipe includes step-by-step instructions, ingredient lists, and cooking tips to ensure perfect results every time. Whether you're a fan of kimchi or simply looking for a new and exciting way to enjoy Korean cuisine, these Kimchi Jeon recipes are sure to satisfy your cravings.**
KIMCHI PANCAKE (KIMCHI JEON)
Steps:
- Measure 1 cup of kimchi after draining away any liquid. Loosely chop kimchi into thin strips about 3/8 in (1 cm) wide.
- Cut onions into thin slices. Cut green onions.
- In a bowl, add kimchi, onions and green onions.
- Add gochujang, sugar and garlic powder and mix.
- Add flour, cornstarch, water and kimchi liquid.
- Mix until everything is well blended. Should be like a loose pancake batter consistency.
- Heat a non-stick or iron skillet on medium high heat to start. Swirl in good amount of vegetable oil (about 1 1/2 Tbs for 12 in pan). When pan is heated (oil swirls around like water), pour a ladle full of kimchi pancake onto the pan. Here, you can either make one large pancake (about 6 inch) in the center of the pan or make several smaller 3 inch pancakes. The smaller ones are easier to turn over.
- After about 2-3 min, when the edges are starting to brown and the thinner parts are beginning to get cooked, turn it over. PRESS pancake with turner to even things out. It is OK if it's not fully brown yet. You can turn it over again to brown. Unlike steaks or a pancake, you won't ruin it by flipping over too many times.
- Serve warm!
Nutrition Facts : Calories 100 kcal, Carbohydrate 21 g, Protein 2 g, Sodium 5 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KIMCHIJEON (KIMCHI PANCAKES)
Steps:
- Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
- In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
- Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
- Stir in the kimchi, scallions, onion and the optional protein of your choice.
- Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
- Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.
KIMCHI PANCAKE (KIMCHIJEON: 김치전)
A kimchi pancake is one of the easiest and quickest things to make and is one of Koreans' all time favorite dishes. It's hot, spicy, crispy, a little sweet, sour, and a little salty. It is not only a great snack but also it goes well with rice as a side dish, and is great in lunchboxes in place...
Categories Korean pancake
Time 11m
Number Of Ingredients 6
Steps:
- Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon
- Heat a 12-inch nonstick skillet over medium heat. (If you don't have a 12-inch skillet, use a smaller skillet to make 2 pancakes.)
- Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.
- Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.
- Cook until the bottom is golden brown and crisp, 3 to 5 minutes.
- Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly.
- Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.
- Flip it one more time and cook for another minute.
- Slide onto a large serving platter and serve immediately.
KIMCHI JUN (KIMCHI PANCAKE) AND DIPPING SAUCE
These Korean-style pancakes are served spicy, not sweet. They're great for getting rid of overly-fermented kimchi!
Provided by Adine Lee
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
- Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
- Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.
Nutrition Facts : Calories 199.3 calories, Carbohydrate 26.5 g, Cholesterol 93 mg, Fat 7.1 g, Fiber 1.6 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 549.5 mg, Sugar 1 g
Tips
- Choose the right kimchi. For the best kimchi jeon, use a kimchi that is at least 6 months old. Older kimchi has a more complex flavor and will make for a more flavorful jeon.
- Don't overmix the batter. Overmixing the batter will make the jeon tough. Mix just until the ingredients are combined.
- Be careful not to overcrowd the pan. When cooking the jeon, be sure to leave enough space between each one so that they can cook evenly.
- Serve kimchi jeon hot. Kimchi jeon is best served hot out of the pan. You can also serve it cold, but it will not be as crispy.
Conclusion
Kimchi jeon is a delicious and easy-to-make Korean pancake. It is a great way to use up leftover kimchi and it is also a popular street food. If you are looking for a new and exciting way to enjoy kimchi, give kimchi jeon a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love